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Brown Butter Gnocchi Fill 1 Created with Sketch.

with Mushrooms & Swiss Chard

Customer Favorite
30-Minute Meal
  • Group Created with Sketch.
    25-35 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 600 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Swiss chard makes its seasonal debut in this quick-cooking pasta dish. We’re using both the tender leaves and crunchy, celery-like stalks for contrasting textures. Tossed with thyme-sautéed mushrooms in brown butter—simply cooked butter with a toasty, nutty flavor—it’s a delicious partner for pillowy fresh gnocchi.


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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the mushrooms. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Separate the chard leaves and stems. Roughly chop the leaves and thinly slice the stems, keeping them separate.

2 Brown the mushrooms:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms in a single layer; cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Add the thyme sprigs and continue to cook, stirring occasionally, 1 to 2 minutes, or until the mushrooms are browned and softened.

Brown the mushrooms:
3 Brown the butter:

Reduce the heat to medium and add the butter to the pan. Cook, stirring frequently and swirling the pan, 1 to 3 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Carefully remove and discard the thyme sprigs.

4 Cook the vegetables:

Add the garlic, shallot, and chard stems to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the chard leaves; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.

Cook the vegetables:
Cook the gnocchi:
5 Cook the gnocchi:

While the vegetables cook, add the gnocchi to the pot of boiling water; cook 3 to 4 minutes, or until the gnocchi float to the top of the pot. Reserving ½ cup of the gnocchi cooking water, drain thoroughly.

6 Finish the gnocchi & plate your dish:

Add the cooked gnocchi and half the reserved gnocchi cooking water to the pan. Season with salt and pepper. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the gnocchi are coated. (If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide the finished gnocchi between 2 dishes. Garnish with the cheese. Enjoy!

Finish the gnocchi & plate your dish: